Recipe by Chanel Brink

@cookingwithchanel_sa

These buttery cookies are packed with almonds and dusted with sugar. They make the perfect accompaniment to a strong cup of coffee.

INGREDIENTS

• 125g unsalted butter, softened
• ¼ cup caster sugar
• 1¼ cups cake wheat flour
• ½ teaspoon vanilla extract
• pinch of salt
• ⅓ cup chopped almonds
• extra caster sugar for dusting

METHOD

1. Preheat your oven to 180°C. Grease and line a baking tray. Set aside.
2. Cream the butter and sugar in a bowl together until pale and fluffy.
3. Add in the vanilla extract and mix well.
4. Sift in the flour and add in the almonds. Mix until you have a soft dough. It should not be sticky.
5. Break small pieces of dough and shape them into horseshoes, or logs if preferred.
6. Place onto greased baking tray and bake for 12 to 15 minutes until lightly browned.
7. Once baked, dip immediately into caster sugar while still hot so that the sugar sticks to the cookies.
8. Store in an airtight container.

Serve with strong coffee and don’t be shy to be a dipper!